Make Ahead
Kale and Citrus Salad with Vanilla Bean Vinaigrette
- Serves 4
Author Notes
Kale and Citrus Salad with Vanilla Bean Vinaigrette and Spiced Pepitas. Healthy, easy and full of bold flavors. The perfect salad for brightening up winter days! —Olaiya Land | Milly's Kitchen
What You'll Need
Ingredients
- Kale and Citrus Salad
-
1
bunch young kale (I like Lacinato kale), stems removed and torn into bite-size pieces
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fine sea salt
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4
oranges (I used a mix of blood oranges, cara caras and heirloom navel oranges)
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4
large, fresh medjool dates, pitted, halved and sliced crosswise into thin strips
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1/2 cup
spiced pepitas (see below)
-
1/2 cup
1 recipe vanilla bean vinaigrette (see below)
- Vanilla Bean Vinaigrette and Spiced Pepitas
-
1
vanilla bean
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1 teaspoon
sugar
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2 tablespoons
minced shallot (from 1 small shallot)
-
1 teaspoon
sherry vinegar
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1 tablespoon
lemon juice
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pinch fine sea salt
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4 tablespoons
olive oil
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1/2 cup
raw hulled pepitas
-
1/4 teaspoon
olive oil
-
1/4 teaspoon
toasted and ground cumin
-
1 teaspoon
honey
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pinch cayenne
-
pinch fine sea salt
Directions
- Kale and Citrus Salad
- Place the torn kale in a large bowl and sprinkle lightly with salt. Rub the salt into the kale leaves (this helps tenderize the greens) and set aside while you make the vinaigrette.
- Slice the peel and pith from the citrus and cut them into rounds about ¼-inch thick. Place them in a small bowl and spoon a bit of the vinaigrette over them. Dress the kale with the vinaigrette to taste. Set the greens and citrus aside for another 10 minutes or so to allow the vinaigrette to work its magic.
- To assemble the salad, add the citrus (along with any juice at the bottom of the bowl) to the kale. Add half the pepitas and half of the sliced dates. Toss gently to combine. Place the salad on a serving platter or individual plates and top with the remaining dates and pepitas.
- The dressed kale and citrus will hold for a day in the fridge (don’t add the pepitas or they’ll get soggy). The vinaigrette will hold for 3-4 days, tightly covered, in the refrigerator.
- Vanilla Bean Vinaigrette and Spiced Pepitas
- Vanilla Bean Viniagrette: Using a paring knife, scrape the seeds from the vanilla bean and place them in a medium bowl with the sugar, shallot, sherry vinegar, lemon juice and salt. Add the oil in a thin stream while whisking. Set aside for at least 10 minutes to allow the shallot to mellow and the flavors to come together.
- Spiced Pepitas: Place the pepitas in a medium skillet and cook over medium heat, stirring often, until they begin to turn golden brown, pop and smell nutty. Immediately transfer the hot pepitas to a small bowl and add the olive oil, cumin, honey and salt. Stir to coat evenly. Taste and adjust seasonings. Set the seasoned pepitas aside to cool.
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